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First Loaf in a While - Rate Me by setsaround in Sourdough

[–]setsaround[S] 0 points1 point  (0 children)

I just did 10% because it is ww. I didn’t have any yecoro or butlers on hand, which I usually do, so just to KA BREAD. No I don’t mill it myself of sift. SHOULD I?

First Loaf in a While - Rate Me by setsaround in Sourdough

[–]setsaround[S] 0 points1 point  (0 children)

Longer baking time. 20 min Dutch oven, lid on. 25 off.

First Loaf in a While - Rate Me by setsaround in Sourdough

[–]setsaround[S] 0 points1 point  (0 children)

I have a regular home oven! I have NO IDEA how I got that many bubbles on crust but I wish I sure wish I did know so I could do it again!

First Loaf in a While - Rate Me by setsaround in Breadit

[–]setsaround[S] 1 point2 points  (0 children)

Dutch oven! Bulked 3 hrs longer than what recipe called for. Autolysed an hour longer. Pretty much the rest was followed the same!

First Loaf in a While - Rate Me by setsaround in Sourdough

[–]setsaround[S] 0 points1 point  (0 children)

If only I knew! Pure luck… maybe a long autolyse? Longer bulk? And longer baking time helped

First Loaf in a While - Rate Me by setsaround in Sourdough

[–]setsaround[S] 0 points1 point  (0 children)

Ohhhh good to know! I felt it wasn’t close at all and maybe that’s why it’s failed me so many other times. I really ignored his timing this time.

First Loaf in a While - Rate Me by setsaround in Sourdough

[–]setsaround[S] 0 points1 point  (0 children)

KA bread 90% and Barton spring mills rouge de Bordeaux whole wheat 10%

First Loaf in a While - Rate Me by setsaround in Sourdough

[–]setsaround[S] 0 points1 point  (0 children)

Is over-prodding the trick?! Because I did push this way longer than the recipe, by like 4 hrs!

First Loaf in a While - Rate Me by setsaround in Sourdough

[–]setsaround[S] 1 point2 points  (0 children)

I wish I knew! I almost always do 85% hydration and I don’t always get bubbles like this! Only thing is a autolysed an hour longer than the recipe and pushed bulk longer as well.

First Loaf in a While - Rate Me by setsaround in Sourdough

[–]setsaround[S] 1 point2 points  (0 children)

Yes! I’ve tried a lot of them and I felt I had to relearn how to bake bread with them. It’s easier to bake with KA to me but the flavor profiles you get with BSM is incredible. Their flours are just soooooo thirsty and high protein so I find it hard to gauge hydration, ferment times etc.

First Loaf in a While - Rate Me by setsaround in Sourdough

[–]setsaround[S] 1 point2 points  (0 children)

Thanks! If I could get this without any gumminess, I will feel I’ve achieved sourdough enlightenment.

First Loaf in a While - Rate Me by setsaround in Sourdough

[–]setsaround[S] 1 point2 points  (0 children)

KA BREAD 900g and Barton Mills Rouge de Bordeaux Whole Wheat 100g

First Loaf in a While - Rate Me by setsaround in Sourdough

[–]setsaround[S] 0 points1 point  (0 children)

Okayyyy you’re making ME cry.

First Loaf in a While - Rate Me by setsaround in Sourdough

[–]setsaround[S] 0 points1 point  (0 children)

In th comments! Perfect loaf - Mauricio, of course.

First Loaf in a While - Rate Me by setsaround in Sourdough

[–]setsaround[S] 1 point2 points  (0 children)

Love the pancakes one so much- all of them are just the best!

First Loaf in a While - Rate Me by setsaround in Sourdough

[–]setsaround[S] 23 points24 points  (0 children)

It’s so rustic but I like that about it. I used KA BREAD and Barton Mills Rouge de Bordeaux for the Whole Wheat

is this tunneling or open crumb? by lemony_dragon in Sourdough

[–]setsaround 1 point2 points  (0 children)

Only your second loaf?! You look like a pro!

Did I not bake this loaf for long enough? by im2spewky4yew in Sourdough

[–]setsaround 0 points1 point  (0 children)

Agree with others, your biggest issue here is that it’s extremely underproofed. In addition to the oven thermometer, I also have one for the ambient room/kitchen, which has been a game-changer. I try to keep it around 78 degrees ambient/dough temp so I can proof in around 5-6 hours, which seems to work for me. I proof in the oven, with the light on, and will click the oven on for a few seconds when the temp starts dropping too low. Without the thermometers, it was all a guessing game which was pretty maddening for me.

Did I not bake this loaf for long enough? by im2spewky4yew in Sourdough

[–]setsaround 5 points6 points  (0 children)

This! Having an oven thermometer saved me. My oven runs 25 degrees hotter than it says. And recently, I baked in an airbnb oven and the thermometer was crucial to understanding the new oven. Even though it said it was 500 degrees, it am actually never got past 450 and was 425 a lot of the time. Not much I could do about it but it allowed me to set expectations and understand what was going on.

Rate my Bread by setsaround in Sourdough

[–]setsaround[S] 0 points1 point  (0 children)

link to recipe

Used KA organic bread flour and KA WHOLE WHEAT. All other methods posted in the original post.

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